Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight.

Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes

Ingredients

3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice)
1 cup urad dal(skinned black gram)
1 tsp fenugreek (methi) seeds
2 tbsp channa dal
1 tbsp mung dal
3 tbsp cooked rice(can be replaced with poha/beaten rice)
salt to taste
ghee for roasting the crepe

Directions

 

This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries.

Ingredients

1 lb lady’s finger/okra cut into bite sized pieces
1/2 tsp black mustard seeds 
2 – 3  green chilies, slit 
1 medium onion, sliced
1 tbsp ginger-garlic paste 
1 cup  tomatoes cut into big chunks
1 –2 sprigs of curry leaves
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp Kerala Garam masala
1 cup coconut milk 
2 tbsp sour curd
salt – to taste
2 tbsp coconut/ refined oil

Directions

The heart monitor beeped steadily. The morning nurse gently tapped the half full IV bag as she checked in on my Father. She nodded and left the room. The room reeked of disinfectant. I hesitantly looked at Mom, my forehead  shrunk into a frown. “So? He looks ok, right? Why did you wake me up?” I complained, annoyed at being shaken awake in the wee hours of the morning. I’d spent the night with Mom at the hospital. My Father, Papa as we called him, lay in the post operative ward at the National Institute of Mental Sciences, Bangalore, recovering from a brain surgery performed the previous day. I hadn’t slept well and my groggy self grumbled more than usual. Mom moved closer to me. “Papa opened his eyes this morning. He asked for you – first thing,” she whispered. “Asked for me? How come?” I said shifting on my feet, my discomfort made obvious. Mom shrugged. “Ok? What do I do now?” I continued, uncertain. Mom’s gaze dropped down at him. He stirred under the white sheets. His eyes struggled open as I looked down. He gave me a wan lopsided smile and raised his hand. I diffidently reached for it and curled my fingers around his big palm. He gripped it tight. As tight as a sick man could.  His eyes swelled up in tears. I tried to control mine. Eventually I relented, pursed my lips tight, and let it flood down my cheeks. I Bent down and kissed his ashen forehead. He heaved a long sigh of relief.

As a fall out from years of being (or thought to being) ignored  by my Old man I grew up feeling very indifferent towards him. Though on rare occasions the apathy turned 180 and churned into strong emotions of resentment and frustration, most of the time I remained smug and  complacent around him with very little interaction and totally avoiding conversations beyond a yes, no or a maybe. I simply considered my Father to be my material provider which no doubt he did a pretty good job at. He definitely made sure We, his four girls – a niece and three daughters, received adequate mental and physical stimulation. We were allowed to take as many classes as we were interested, attend as many camps as we liked, had all the sporting goods and games sufficient to engage a battalion.  But obviously, there was a problem. With my 20-20 vision of envy, I saw my Father dote a tad bit more on his first-ling, my sister Sony, saw that he had immense appreciation for his bright child, Sophie and a soft corner for his niece, Jasmine. I realized I couldn’t forgive him because he was almost exhausted when it came to me.

That early morning, in the summer of 1999 when Papa called for me I welcomed it with greedy, wide opened hands. I was glad he had though of me first. I know I was unhealthily needy  and I’m embarrassed of admitting it too. But truth be told, I was in a really dark place and desperately could do with some healing. I so wanted to stop criticizing what I didn’t understand. In my subconscious mind I knew Papa had very little time and I didn’t want to spend the rest of it looking away when people praised his liberal thinking, graceful humility and generosity. I needed to admit he was a noble man of whom I had every reason in the world to be proud of.  And so that morning when Papa trumped me, when despite  his pain and sufferings he thought it necessary to show his deprived child that she was important, that gesture was my catharsis and at long last it brought about the much necessary change in my perception of him.

I realize my Father was just a human being like all of us.  Born with flaws and mortality. But in his short but exemplary life he helped me see that greatness could be achieved in spite of them.

Four years later from that day, my Father lost his battle with cancer and died leaving behind many who dearly loved and missed him. And I, was one of them.

Ragi Roti – Spiced Finger Millet Flat bread

This gluten free South Indian flatbread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides it also helps maintaining those svelte curves for you ! ..[read more]

 Vendakka Stew – Okra in Coconut Milk Gravy

Coming Soon

Ghee Roast – Plain Dosa

Coming Soon

This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it .

Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves  .  This not only makes it healthier, my boys and I find it much tastier too.

Ingredients

1½ cups ragi/ finger millet flour
1/2 cup rice flour (you can replace with ragi if you don’t want to use rice)
2 tbsp finely chopped green chilies
2 tbsp chopped curry leaves
1/4 cup chopped fresh cilantro (the more the better) 
1 medium onion finely chopped
1/2 tsp cumin seeds
refined oil for roasting
2 tbsp grated fresh coconut (optional)
2 tbsp chopped fresh baby dill (optional)
1 tsp grated ginger (optional)
1/2cup cooked avarai kaalu/surti papdi lilva (optional)
salt to taste

Directions

My Mom makes the best uzhunnu vadas I’ve eaten. Unfortunately I’ve never get to watch her make them since very rarely can we stand each other in the same room let alone a kitchen. Very often as I am gulping down some of her tasty delights, there occurs brief lapses in my senses and in the bliss of ecstasy I find my self proclaiming the usual foot-in- the-mouth/call-it-on-yourself declarations like: I’ve got to learn this from you !! And then of course I find her smirking and hear her insinuating, PRETEND under the breath remark(loud enough for the next door neighbor to hear): Oh that will need your butt to forsake the couch. Of course that sends me eating more than my stomach can handle and I walk away making sure my eyes reveal what my tongue so desperately wants to lash out, but dare not say: My ass will never leave the couch Ma and you forever will end up cooking for me ‘cause I’m going to make sure you outlive me and manipulated by me, your motherly instincts will continue to feed my greed whether you like it or not. Long story short, this IS my mothers recipe but I learnt it from my sister who, God bless her- has all the patience in the world to bear my mothers taunts.

The two main points to remember in order for the vadas to be crisp on the outside and soft on the inside is: 1> Use as little water as possible for grinding. 2> Aerate the batter thoroughly using a fork after grinding.

Ingredients:
2 cups urad dal/ black gram
1 tsp crushed pepper 
1 tsp grated and crushed ginger 
2-3 green chilies finely chopped
2- 3 tbsp chopped cilantro 
10-12 torn curry leaves
1 tbsp diced coconut (optional. I don’t add this my mother does) 
1/2 cup chopped onions   
salt to taste 
refined oil for deep frying

Directions

Soak urad dal in water for 5 –6 hours.

Use your thumb to make a hole at the center of the ball like a doughnut.

This recipe tastes great with the long green variety of eggplants. If you can’t find the green kind you can use whatever you have just like I did here. Though it might not taste as good it still will do sufficient justice to your taste buds.

Ingredients

2 lbs eggplant (I’ve used the small round/oval ones, but the long green ones work best)
1/2 tsp three Cs spice mix (cardamom-cinnamon-clove spice mix)
1/2 cup fresh shredded coconut 
3 tsp coriander seeds
1/4 tsp fennel seeds
1 large onion, chopped finely julienne style
1/2 tsp chili powder( base it on tolerable spice level)
1 tbsp ginger-garlic paste
1 tsp black mustard seeds
1 tsp cumin
1/4 tsp turmeric
1/2 tsp of tamarind paste
1-2 sprigs of  curry leaves
refined vegetable oil
salt to taste

Directions

This dish is as simple as an Indian curry can get. At the same time it is so flavorful that it goes well with either plain rice or rotis.

Ingredients

2 cups black eyed peas soaked in water for  5 – 6 hours
1 medium onion finely chopped
1tbsp ginger-garlic paste
2- 3 green chilies minced
1/2 tsp 3 Cs spice mix
1 bay leaf
2 1/2 teaspoons turmeric
1/2 teaspoon ground cumin
2 tbsp chopped cilantro 
1 cup plain yogurt
2 tomatoes chopped
salt, to taste
2 tbsp refined oil

Directions

Howdy folks!! I’m sorry, I’ve been long quiet. Didn’t mean to. Thought every other day I would get back. But each of those days for reasons of their own often killed my enthusiasm for blogging. Like the title says already, we are pregnant again . That obviously is  my pathetic excuse for the long absence. We’ve been well. The baby inside me is getting lumpy and my two boys have been the best I could  ever wish for. Over indulgent and ever ready to please me they are exactly what any woman could want. For their charming behavior and for my ‘only existent during pregnancy’ luscious mane of hair and dimples I wouldn’t mind staying pregnant and carrying this baby well into adulthood .

Anywhoo, I’m back and I hope to stay. In a couple of months Mom is going to be here to help with the new baby and it would be outrageously sinful if I didn’t post all the amazing food she is going to ‘insist on’ making. Yes, she is coming to help with the baby. But while at that, on her own accord, she will take over my house, my life and my SOUL. And that’s why I’m back Internet, to prepare you for all my ramblings in the future months, For my now faithful boys, will soon shed off their adoring skins and take cover under their grandma/mil’s wings and I will be left all alone holding on to my postpartum blues for company. And I’ll have only you Internet to hear me out then and in gratitude  I shall throw in some good recipes amidst the sobbing to make it worth your while. As a overture for the future and in a desperate attempt to entice you to come back in spite of my drone here are some yum recipes.

Vegetable Biryani – Chettinad Style

Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally [read more]

Pork Fry – Coorgi Style

Many things about the Kodava community fascinated me right from when I was a child. Their gentle and good looking men and women folk, their intriguing customs, distinctive dressing and sweet sounding language always brought [read more]

Navrathan Korma

Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get. [read more]

This pork fry recipe from  coorg uses kanchampuli (thick black extract from kudampulli-dried and smoked fruit rinds of the camboge tree) and the traditional coorgi masala. The only variation I made here is I sautéed the gravy to dry ‘cause that’s how Roy likes it. You could however leave it as a thick gravy and it pairs amazingly well with Indian wheat or Rice breads. Also, if you can’t get hold of kanchampuli you can substitute it with rice wine vinegar, the taste is almost close but you of course wont get the dark intense color.

Ingredients

2 lbs pork cut into 1’’ cubes, like you would do for stew.
1  large onion finely sliced
5 –6 shallots finely sliced (replace with one red onion if you don’t have these)
2 tbsp ginger-garlic paste
2 tbsp kanchampuli
3 – 4 tsp coorgi pork masala (ingredients and directions mentioned below) 
11/2 tsp red chili powder (base this on tolerable spice levels)
1 tsp black mustard seeds (optional)
1/2 tsp turmeric
2 –3 sprigs of curry leaves(optional)
salt to taste
2 tbsp coconut oil/ refined vegetable oil

Ingredients/Directions for coorgi masala powder

3 tbsp coriander seeds 
1/2 tsp cumin seeds
1/4 tsp black mustard seeds
1 tsp black pepper corns
4 cloves
1’’ of cinnamon bark  
seeds of 1 pod of cardamom

Dry roast all these ingredients separately to a dark brown color and  grind fine.

Directions

Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally vegetarian best friend V, looked on with great amusing interest. I’m sure her smirk would disappear in a tick had she only known the great void (tragedy) her vegetarian life had conferred on her.

Anyway, coming back to serious cooking,  here’s a vegetarian version of the popular Chettinad biryani which is so flavorful that I’m sure even a die hard meat eater would easily go for a second helping .

Ingredients
1 lb veggies of your choice. (I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and  potatoes cut into long strip like fries)
3 cups basmati rice
1 large  or 2 medium sized red onions finely sliced
3 large tomatoes, diced in chunks 
2 tbsp chopped cilantro/coriander leaves
11/2 tbsp ginger garlic paste
1 tbsp chopped mint 
5 cloves
4, 1/4 inch pieces of cinnamon
2 bruised whole cardamom
1/2 tsp red chili powder, alter this based on tolerable spice level
2 tsp paprika, for color
2 bay leaves
1/2 tsp turmeric powder  
refined vegetable oil
2 tbsp ghee (clarified butter)
3/4 cup coconut milk
3/4 cup curd
1 tsp lemon juice
Salt to taste

Spices for Grinding

3 cloves
2,1/4 inch pieces of cinnamon
seeds from 1 cardamom
1 tsp of fennel seeds

Directions

Ingredients

10 oz of paneer/cottage cheese
1/2 cup cashew nuts 
1 large onion chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp punjabi garam masala
1 1″ piece of cinnamon
2 bay leaves
1 pod of bruised cardamom
4 cloves
3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
1/4 cup pineapple chunks
10-12 raisins
2-3 tbsp heavy cream
2-3 tbsp refined oil
Salt to taste

Directions

The last one year for Nish who turned 4  in September has been profound in terms of mental maturity and verbal acquisitions. His preschooler sass, innocent fumbles, wise observations and insightful witticisms never fail to amuse us. Our days would definitely be dull without him.

Here are some of his quips for some laughs—

Ma, can you please leave the bathroom? I need some privacy.

Pa, you need to listen to Ma, ok? him is the only grown up in this house.

Ma, grow up!

Hey Pa, can you turn on the lamp? I need some sun light in the room.

Ma, when I was a baby in your tummy did I come out when you threw up?

Ma, I don’t need a baby brother or a baby sister, can you make me a baby puppy instead?

Reciting the Lords prayer – Our Father in heaven hallowed be thy name ……do not bring us to the test but deliver us from Eagle – Amen

And these might be incriminating for my food blog, but nevertheless ….

Ma, I only said it smells good, I didn’t say it tastes good.

Ma, this tastes  funny. are you sure it is food?

Aloo Gobi

Well since I could never bend it like Beckham I chose the easier alternative and learnt to make a killer Aloo Gobi. I consider a bowl of Aloo Gobi perfect when the potatoes and the cauliflowers remain )…[read more]

 Methi Pulao/ Fenugreek Leaves Rice Pilaf

Methi Pulao is something that I usually make when I’m entertaining vegetarian friends.  No reason in particular. But since I’m a big fan of the flavor of fenugreek leaf flavor I just assume every vegetarian out ….[read more]

 Kadai Paneer

This all famous colorfully vibrant Punjabi dish goes perfectly well with all Indian breads. This is a very simple dish to make but can look very attractive on the table when you are entertaining. It is not just about the looks either, it tastes amazing too….[read more]

Methi Pulao is something that I usually make when I’m entertaining vegetarian friends.  No reason in particular. But since I’m a big fan of the fenugreek leaf flavor I just assume every vegetarian out there will find it irresistible too.  And frankly every time I’ve made it I haven’t met anyone till date who hasn’t gone for a second helping of this. So like I always say, my assumptions are very rarely wrong .

Ingredients

1 cup Basmati/Long grained rice
2 packed cups chopped fenugreek/methi leaves
1 med onion, finely sliced
1/2 cup fresh green peas
1 med tomato cut into chunks
2 green chilies, slit lengthwise
1 tsp ginger-garlic paste
1/2 tsp red chili powder
4 cloves
2, 1/4 inch pieces of cinnamon 
1 crushed cardamom
2 tbsp roasted cashewnuts 
1 tsp lemon juice
1 tsp cumin seeds
1/4 tsp saunf/fennel seeds
Salt as per taste
ghee/oil

Directions

Ingredients

2 cups mixed multicolored bell peppers
14 oz of paneer/cottage cheese
1 medium onion chopped fine
1 tbsp ginger-garlic paste
1 large tomato chopped into chunks
1/2 tsp turmeric 
1 tsp cumin seeds
1 tsp katoori methi / dried fenugreek leaves
1 tbsp coriander powder
2 tsp chopped green chilies
1 tsp red paprika/ kashmiri mirch
1/2 tsp 3 Cs spice mix
1 bay leaf
1 star anise
1/2 tsp roasted cumin powder
1 tbsp cashew-almond paste -optional (cashew nuts and almonds in equal proportions ground to a paste with little water)
2 tbsp chopped cilantro
2-3 tsp fresh cream for garnish
refined oil
salt to taste

Directions

Ingredients

2 cups cauliflower florets
1 cup quartered potatoes
1 small onion chopped fine
1 tsp grated ginger
1 medium tomato chopped into chunks
3/4 tsp amchoor /dry mango powder
1/2 tsp turmeric 
1 tsp cumin seeds
1 tsp katoori methi / dried fenugreek leaves
pinch of asafoetida
1 tbsp coriander powder
1 tsp chopped green chilies
1 tsp red chili powder
1 tsp punjabi garam masala
2 bay leaves
2 tbsp chopped cilantro
refined oil
salt to taste

Directions

If deep frying – Heat refined oil in a deep pan. Sprinkle salt on the cauliflower and potatoes and deep fry them until they are cooked through and light golden brown in color.  Set them aside on paper towels to drain out the excess oil.

If broiling – Heat 2 tbsp of oil in a shallow pan. Add cumin seeds, asafoetida and turmeric. When the cumin seeds are roasted switch off the flame.  Spread out the cauliflower and potatoes on a flat dish. Sprinkle salt  and drizzle the hot seasoned oil on all the veggies. Broil until cooked through to a golden brown color tossing it every 8 minutes.

If baking – Preaheat oven to 350 F. Heat 2 tbsp of oil in a shallow pan. Add cumin seeds, asafoetida and turmeric. When the cumin seeds are roasted switch off the flame.  Spread out the cauliflower and potatoes on a flat dish. Sprinkle salt  and drizzle the hot seasoned oil on all the veggies. Bake on 350F until the veggies are cooked through.

If stir-frying in a shallow pan with no water – Follow the instructions below to make the masala. When done, add the veggies and mix well into the masala. Close the pan and let is simmer on medium heat. Stir every 5 minutes and close the pan with a tight lid when left to simmer.

Making it all come together -